This is my favorite sandwich right now by far… It all started with a hummus sandwich I order at a bagel place near my work. And you can add a few extras… and because I love grain mustard so much, I started ordering the hummus sandwich with grain mustard, and take it from me, it gives it a really nice kick. I hope you enjoy it as much as I do.

I make my own hummus, and the recipe will follow. But just in case you want to try this and are strapped for time, just take some store-bought hummus, brighten the flavor with some squirts of lime juice and call it a day.

HUMMUS SANDWICH

1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch1/4 cup of Parmesan cheesejuice of one limeabout 1/2 cup of olive oil – enough to make the mixture as creamy as possible1 clove of garlic, mincedsalt and pepper to tastea dash of paprikaWhole -wheat bread – choose your favorite, pita, baguette, bagel, it will work with anyWhole-grain mustardTomatoesLettuce or any other greens – optional

For the hummus:

Rinse the garbanzo beans.

Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.

Pulse until the mixture is creamy. If the mixture is not as creamy as it should be, keep adding olive oil in small increments until you reach a smooth texture.

The Parmesan replaces the tahini sauce… because I can’t bear to buy a huge jar of tahini just to make hummus. I need to be more versatile with the limited refrigerator space I have. And the lime juice gives it a nice kick… I does not taste like the typical Middle Eastern restaurant hummus, it tastes better!!!

You don’t need to store tahini in the fridge! (Well, at UK temperatures you don’t – I suppose if you’re in the tropics you might, but even then I doubt it.) So if you’ve got cupboard space for one little jar …

Another good thing to do with it is a simple noodle sauce: tahini, brown sugar, soy sauce, sesame oil, and for texture, some toasted sesame seeds. Very quick to mix up while the noodles are soaking. I don’t find tahini needs storing all that long, even though I virtually only make these two things with it.

I keep cereal, peanut butter, ketchup – everything in the fridge after opening. I dream of buying tomatoes and eating them immediately, because we HAVE to store in teh fridge if you want them to last the week.

Thanks for the tahini noodle sauce tip. You’ve given me inspiration to try it soon. I’ll buy a small tahini jar, make it and write all about it here… so keep yourself tuned in. OK?